The Chinese repertoire has many kinds of rolls—savory, sweet, thin, fat, fried, and unfried—and they’re all hard to pass up. The Cantonese fried version is bigger than its Shanghai kin, and it is encased in a large version of a wonton skin. Cantonese spring rolls, also known as egg rolls, have gotten a bad rap in America because they’re often greasy, overly doughy, and bland. However, when made from thin skins and a savory-sweet mixture of fresh vegetables and meat, Cantonese spring rolls reveal their worth as a splendid snack. Resembling gold bars and symbolizing wealth, prosperity, and good fortune, spring rolls are savored during the Lunar New Year, which is called the Spring Festival in Chinese. Cantonese spring rolls often combine pork and shrimp, but I prefer to keep the focus on tasty roast pork, which is best when homemade. Finely chopping and shredding the ingredients is time consuming, but you want the filling to be compact so that it fills out the long shape of the roll. Lighten your workload by making the filling and skins in advance.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.